Low Sodium Four-Bean Salad

Total time1 hr 15 min

Prep time15 min

Cook time0 min

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Ingredients

6 servings

1 can (15 oz) kidney beans, drained and rinsed
Essential Everyday Red Kidney Beans 16 oz Rienzi Organic Red Kidney Beans, 15 oz Great Value No Salt Added Light Red Kidney Beans, 15.5 oz
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1 can (15 oz) garbanzo beans, drained and rinsed
1 can (14.5 oz) cut green beans, drained
1 can (14.5 oz) cut wax beans, drained
½ medium red onion, thinly sliced
2 stalks celery, thinly sliced

For the dressing

½ cup apple cider vinegar
⅓ cup granulated sugar
⅓ cup vegetable oil
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Combine the kidney beans, garbanzo beans, green beans, wax beans, red onion, and celery in a large mixing bowl.
2
In a small saucepan, combine the apple cider vinegar, sugar, vegetable oil, salt, and black pepper. Warm over medium heat, whisking occasionally, until the sugar is fully dissolved and the dressing is smooth, about 3–4 minutes. Do not boil.

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